This is not just any tomato soup; it’s an experience. Imagine the deep, sweet flavor of oven-roasted red peppers and tomatoes, blended into a vibrant, silky soup that’s both comforting and sophisticated. This recipe elevates the classic with a swirl of creamy yogurt, a sprinkle of crunchy, spiced nut dukkah, and fresh microgreens. Perfect for a cozy lunch, an impressive starter, or a light dinner, you’ll be amazed at how these simple ingredients transform into a restaurant-quality dish right in your own kitchen.
Prep Time: 15 mins
Total Time: 1 hr (includes roasting and simmering time)
Servings: 4
Ingredients:
For the Roasted Vegetable Soup:
- 2 lbs Roma Tomatoes, halved
- 2 large Red Bell Peppers, cored, seeded, and quartered
- 1 medium Yellow Onion, cut into wedges
- 4 cloves Garlic, unpeeled
- 3 tbsp Olive Oil
- 1 tsp Smoked Paprika
- ½ tsp Salt, plus more to taste
- ¼ tsp Black Pepper, plus more to taste
- 3-4 cups Vegetable Broth
For the Almond Dukkah:
- ¼ cup Raw Almonds
- 2 tbsp Sesame Seeds
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Flaky Sea Salt
For Serving:
- Greek Yogurt, or crème fraîche
- Fresh Pea Shoots, or other microgreens
- Crusty Bread, for making cheesy toast
Instructions:
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, toss the tomatoes, bell peppers, and onion with olive oil, smoked paprika, salt, and pepper. Add the unpeeled garlic cloves to the pan. Roast for 30-35 minutes, or until the vegetables are softened and have charred, blistered spots.
- Make the Dukkah: While the vegetables roast, heat a small, dry skillet over medium heat. Add the almonds, sesame seeds, coriander seeds, and cumin seeds. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer to a mortar and pestle or a small food processor. Add the flaky sea salt and pulse or crush until you have a coarse, crumbly mixture. Set aside.
- Blend the Soup: Once the vegetables are roasted, let them cool for a few minutes. Squeeze the roasted garlic cloves out of their skins and into a high-powered blender. Add the rest of the roasted vegetables and 3 cups of the vegetable broth. Blend on high until the soup is completely smooth and velvety.
- Simmer and Season: Pour the blended soup into a large pot or Dutch oven. Bring to a gentle simmer over medium heat. If the soup is too thick, stir in the remaining cup of broth until it reaches your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.
- Serve with Style: Ladle the hot soup into bowls. Add a generous dollop of Greek yogurt, a good sprinkle of the almond dukkah, and a tangle of fresh pea shoots. Serve immediately with a side of warm, cheesy toast for dipping.
Recipe Notes:
- Roasting is Key: Don’t skip roasting the vegetables! This step caramelizes their natural sugars and creates a much deeper, sweeter flavor than simply boiling them.
- Dukkah Variations: Feel free to customize your dukkah. You can use hazelnuts or pistachios instead of almonds, and add other spices like fennel seeds or a pinch of red pepper flakes.
- For the Creamiest Soup: A high-powered blender will give you the silkiest results. If using an immersion blender, you may need to blend for a bit longer to get it perfectly smooth.
- Make it Vegan: This recipe is easily made vegan by swapping the Greek yogurt for a dairy-free alternative like unsweetened coconut or cashew yogurt.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Store the dukkah separately at room temperature to keep it crunchy.
There you have it—a stunning, flavor-packed soup that reinvents a comfort food classic. This Roasted Red Pepper and Tomato Soup is a feast for the eyes and the palate, destined to become a new favorite. We hope you enjoy this vibrant and satisfying dish! Happy cooking!
Estimated Nutritional Information (per serving, without bread)
Calories: 350; Fat: 22g (Saturated Fat: 3g); Carbohydrates: 32g (Fiber: 9g, Sugars: 17g); Protein: 9g; Sodium: 800mg; Cholesterol: 5mg
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
